Steps to Make Any-night-of-the-week Boeuf Bourguignon

Boeuf Bourguignon ~ Scatter the bacon over the meat. Stir the garlic into the pan and. This is precisely what happened to the great French classic Boeuf Bourguignon, which was a staple of the bistro era. Marmiton mag Et si vous vous abonniez ? C'est la meilleure façon de ne rater aucun numéro, de faire des économies et de se régaler tous les deux mois :) En plus vous aurez accès à la version numérique pour lire vraiment partout. Retrouvez Marmiton où que vous soyez en téléchargeant l.

Hey everyone, hope you are having an amazing day today. Today, we're going to make a distinctive dish, boeuf bourguignon. One of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

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Boeuf Bourguignon is one of the most popular of recent trending meals in the world. It is simple, it is fast, it tastes yummy. It is enjoyed by millions every day. Boeuf Bourguignon is something that I've loved my whole life. They're nice and they look fantastic.

Scatter the bacon over the meat. Stir the garlic into the pan and. This is precisely what happened to the great French classic Boeuf Bourguignon, which was a staple of the bistro era.

To begin with this recipe, we have to prepare a few components. You can have boeuf bourguignon using 12 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Boeuf Bourguignon:

1. Make ready 1 large of Tomato.
2. Get 1 large of onion.
3. Get 6 stalks of parsley.
4. Get 6 stalks of thyme.
5. Take 5 of bay leaves.
6. Prepare 6 of cloves.
7. Get 4 cubes of beef bouillon.
8. Prepare 2 large of carrots.
9. Prepare 14 oz of beef cubes (beef tenderloin or fillet - usually 200g per persons - I usually make a little extra, since it stays good in the fridge for up to 4 days).
10. Take 1 1/2 liter of Burgundy wine.
11. Prepare of salt.
12. Prepare of pepper.

In darkest winter, not only is this version better than having no boeuf Bourguignon at all but it also more than holds its own against the real thing. It often tastes better when allowed to mellow overnight. THE TWIST I have had good results baking it in the oven instead of cooking on the hob. There's something infinitely comforting about meltingly tender beef, velvety, sweet shallots and smoky bacon cooked in a rich, gravy-like red wine sauce.

Instructions to make Boeuf Bourguignon:

1. Marinate beef in 750ml of wine for 24 hours / leave in fridge.
2. Finely chop tomato. Slice carrot lengthwise and cut into thirds. Slice onion in half and insert the cloves into the onion.
3. Remove beef cubes from marinade and blot dry with paper towels..
4. Fry beef cubes in a pot around 5-10 minutes (high heat, with a bit of olive oil).
5. Remove beef from pot and fully coat with flour..
6. Put beef with leftover marinade wine in a clean pot along with the above chopped veggies, as well as the parsley, thyme, bay leaves, remaining 750ml of wine, beef bouillion, salt, pepper.
7. Slow cook on extremely low heat for 3 hours (2 is possible as well, but beef turns out softer after 3 hours).

The French have got it right with this one - make this classic boeuf bourguignon recipe and serve with buttery mash and greens. This is one recipe where you want to take your time cooking it, drinking a glass of wine or two while preparing it, and show it a lot of love. With a slotted spoon, transfer bacon to a paper-towel-lined plate; set aside. In a large bowl, dredge beef in flour, shaking off excess. Originaire de Bourgogne, la recette traditionnelle du bœuf bourguignon se compose de vin rouge, carottes, lardons, champignons et oignons.

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So that's going to wrap it up for this special food boeuf bourguignon recipe. Thank you very much for reading. I am confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Don't forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!